Introduction

Garlic Herb Wedge Salad is a flavorful twist on the classic wedge, featuring crispy bacon, a rich garlic and blue cheese dressing, and fresh herbs. This dish combines creamy, tangy, and savory elements for a satisfying and elegant salad that’s perfect as a side or a light meal.

A wedge salad is served on a white plate with a blue inner rim. The salad has one large wedge of pale green iceberg lettuce placed in the center. On top of the wedge, there is a creamy white dressing with specks of green herbs. Scattered on and around the wedge are bright red tomato pieces, dark crispy bacon strips, and crumbled white and blue-veined cheese. Fresh sprigs of dill and other herbs add green highlights on the dressing and salad. A serrated knife with a wooden handle rests against the wedge on the plate. The plate sits on a white marbled texture tablecloth with a black grid pattern. To the left, there is a small white bowl filled with creamy white dressing, garnished with fresh dill and green onion strands. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups garlic cloves
2 cups extra-virgin olive oil
8 slices thick-cut bacon, cut into lardons
1/2 teaspoon kosher salt, plus more to taste
2 cloves garlic confit
1 egg yolk
1/2 cup garlic oil
1/2 cup buttermilk
3 tablespoons lemon juice
1/4 cup bleu cheese, crumbled, plus more for serving
1 tablespoon dill, plus more for garnish
1/2 tablespoon chives, plus more for garnish
Freshly cracked black pepper
1 head iceberg lettuce
2 tomatoes, finely chopped

Instructions

Step 1: Make the garlic oil and confit by placing the garlic cloves and olive oil in a small saucepan. Add extra olive oil if the cloves aren’t fully submerged. Heat over medium-high until the oil just simmers, then reduce to low and cook for 1½ to 2 hours until the cloves are golden and soft enough to mash with a fork.
Step 2: Transfer the garlic oil and cloves to an airtight container and refrigerate for up to two weeks.
Step 3: For the salad, cook the bacon lardons in a cold cast iron skillet over medium-high heat, tossing occasionally. Cook for about 8 minutes until crispy and the fat is rendered. Drain on paper towels and set aside.
Step 4: In a medium bowl, whisk together kosher salt, garlic confit, and egg yolk until smooth and slightly silky. Gradually whisk in garlic oil, starting drop by drop, then slowly as a thin stream, ensuring the mixture emulsifies with no oil pooling. Whisk until it reaches a creamy, mayo-like texture.
Step 5: Slowly add the buttermilk and lemon juice while whisking. Stir in crumbled bleu cheese, breaking the pieces up thoroughly. Fold in dill and chives, then season with salt and freshly cracked black pepper. Chill the dressing for at least 30 minutes or up to 2 weeks.
Step 6: To assemble, cut the iceberg lettuce head in half through the core, then cut each half in half again to create wedges. Remove the core from each wedge by cutting on a bias at the base.
Step 7: Drizzle each wedge generously with the garlic herb dressing, making sure to get it between the layers. Top with crispy bacon, chopped tomatoes, and garnish with additional dill, chives, and bleu cheese. Add a final drizzle of dressing before serving.

Tips & Variations

Use Roma tomatoes instead of regular tomatoes for a firmer texture and less moisture.
Substitute bleu cheese with feta for a milder, tangy flavor.
For a vegetarian option, omit bacon and add toasted nuts like walnuts or pecans for crunch.
Make extra garlic oil to drizzle on other salads or roasted vegetables for added flavor.

Storage

Store leftover dressing in an airtight container in the refrigerator for up to two weeks. Keep cooked bacon separately in the fridge for up to 3 days and reheat briefly in a skillet for crispiness. Assemble the salad just before serving to maintain the crispness of the lettuce.

How to Serve

The dish is a fresh salad neatly arranged on a white plate on a white marbled surface. The bottom layer is bright green wedge-shaped lettuce with visible veins showing its fresh crunch. On top, there are round slices of red radish with white centers placed evenly around the lettuce. Orange vegetable chunks sit among the greens, partially covered with a creamy white dressing that has tiny green herb bits. Bright red half tomato slices and fresh green parsley leaves add color and texture on top. Thin, curled, toasted chips with a light brown crispy look are scattered over the salad. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the garlic oil and confit ahead of time?

Yes, garlic oil and confit can be made up to two weeks in advance and stored in the refrigerator in an airtight container. This allows the flavors to develop even more.

Is this salad suitable for a low-carb diet?

Yes, the salad is low in carbohydrates as it mainly consists of lettuce, bacon, and a rich herb dressing. Just be mindful of the blue cheese and buttermilk quantities if you are tracking macros closely.